I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business

Gluten Free
Food Allergies
RAW
Organic Local
VEGAN
Vegetarian
Pescitarian
Halal
Kosher
Tree Nuts
Celiac
Corn Clean Eating
Macrobiotic
Paleo
Rave
Buddhism
Crohn’s
Menu Labeling
Food Safety
ADA
FALCPA
Tuesday, January 22, 13

Understanding the Needs
of Your Guests & How
They Impact Your
Business
I Can’t
Eat That!

The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013
Tracy Stuckrath
• Certified event professional and strategic meetings
manager
• One of 15 million+ Americans with food allergies
• Studied at Institute of Integrative Nutrition
• Founded Thrive! in 2010 to combine those two
• Not a doctor, nutritionist or lawyer
CSEP, CMM, CHC

G = wheat, rye, oats, spelt, barley GFG
= quinoa, amaranth, millet, rice
D = milk, cheese, butter GFF
= artichoke, bean, corn, flax, nut, potato
V = All but mushrooms, cucumbers potato starch, rice, sorgham, tapioca, teff
Tracy Stuckrath’s Special Dietary Needs
Please call with questions: 404-242-0530
Can NOT Have CAN Have
• Yeast
• Sugar
• Vinegar
• GlutenG
• DairyD
• Buckwheat
• Pork
• Mushrooms
• Cucumbers
• Soy
• Alcohol
(vodka OK)
• Molasses
• Agave
• Coffee
• Beef
• Poultry
• Seafood
• VegetablesV
• GF GrainsGFg
• GF FlourGFf
• Fresh Fruit
• Eggs
• Brown Rice
• Potatoes
• Corn
• Stevia
• Fresh Herbs
• Spices
• Beans
• Legumes
• Nuts

Who are the people making the requests and why they
are increasing
What are the different dietary needs
Why we need to be concerned legally about meeting
these needs
When can these “pesky” guests positively impact your
business
How to meet these needs while managing cost
Essential Learning Components
u
v
w
x
y

“Food is our
common
ground, a
universal
experience.”
James
Beard

Food: A Fact of Life
Emotional, Physical, Familial, Cultural & Psychological

ReceptionSnacks
Dinner
AM Break
PMBreak
Banquets
Lunch
BreakfastF&B
staffmeals
Green Rooms
meals
entrée
main
course
salad
soup
dessert
horsd'œuvres
cocktails
brunch
Potluck
cooking demos
chef
stations
catering
VIP amenities
seated
&served
entremet
Supper
buffet
plated
seated
served

ELC #1
By The
Numbers
Who are the people
making the requests and
why they are increasing?
u

1.8 Million
$54.5 Billion
205 Million
Meetings
People attended those Meetings
spent on Food & Beverage
The Event Industry

.15
.25
4,931events
23,190food functions
day

9,374
$7.1
US Catering
Firms
Annual
Revenues
Catering Industry

Kody
Shelly Vega
Dietary Needs
Celyn
15 Million - Food Allergies 27 Million - Vegetarian
1 Million - Vegan
25.8 million - Diabetes
1:133 - Celiac disease
⅔ Americans Obese
7:10 deaths - Chronic diseases
11.2 million - Kosher
20% - devoutly
15% - practice casually

So What?
Dietary Need % of Guests # Guests
Celiac Disease (3m) 1.46% 2
Diabetes (25.8m) 12.59% 14
Food Allergies (15m) 5.85% 7
Gluten Intolerance (18m) 8.78% 10
Vegetarian (27m) 11.12% 13
Vegan (1m) 0.49% 1
Kosher 5.46% 6
53 people
46%

food allergies
medical conditions
personal preferences
religious beliefs
Dietary
Needs
v

Food Allergy
Potentially Life-threatening Immune Response Response

.15
.25
90
120
8
150

Peanuts
TreeNuts
• Life-long
• #s have tripled
since 1997
• 3.3 Million
• Legume
• International dishes
• Seldom to allergic to
just one type
• Not a legume or a
seed
• Coconut
• Extracts

Fish
Shellfish• Salmon, tuna, halibut
• Life-long
• Fish flesh, gelatin, oil
• Flavoring base
• Crustacean
• Mollusks
• Salad dressing,
worcestershire
sauce, stock,
bouillabaisse,
barbecue
sauce

• Legume
• Processed
foods
• Asian
foods
• Soy Oil
Soy
Wheat
• Four proteins
• Not Gluten
intolerance
• Reactions
mild to severe
• Couscous,
soy sauce,
pasta, bread
crumbs

Milk
Eggs
• White & yolk
• Hidden
• Raw vs. cooked
• Whey & casein
• ALL dairy
products
• Sheep & goat’s
• Manufactured
products
• Lactose
Intolerance

Q: What two foods are
included in the eight
most common
responsible for 90%
percent of allergic
reactions today?

B fish, lupin
C garlic, chicken
D wheat, barley
peanuts, shellfish
A peanuts, shellfish
AA:

“All I ask of
food is that it
doesn't harm
me.”
Michael
Palin
(Monty Python’s
Flying Circus)

Medical
Conditions
Chronic
Diseases
Obesity
Diabetes
Crohn’s &
Colitis
Celiac
Disease

Leading
cause of
death
worldwide
“Chronic
disease is a
foodborne
illness. We ate
our way into
this mess, and
we must eat
our way out.”
Mark Hyman

Behavioral Risk Factors
• Tobacco Use
• Physical Activity
• Unhealthy Diet
• Harmful use of Alcohol
• High blood pressure
• High blood glucose
• Physical Inactivity
• Overweight & obesity
• High cholesterol
• Low fruit & vegetable intake
}

Celiac Disease
• Genetic autoimmune
disorder
• 1 in 133
• Malabsorption
• Avoid Gluten
• No cure
• Other conditions
Wheat
Rye
Barley
Oats

World’s
population
lives in
countries
where being
overweight
or obesity
kills more
people than
malnutrition
65%Tuesday, January 22, 13

• Chronic inﬂammatory disease affecting
gastrointestinal tract
• 500,000 Americans
• Inﬂammatory bowel disease (IBD)
• Cause unknown
• Managed through individualized diet
Crohn’s & Colitis

Epidemic
• 1:3 Americans
• Blood sugar
• Low in salt, fat
and sugar
• High in fiber
• What, when
and how much
of21stCentury
Girl From Paris
Tumblr

If a guest tells you
they have celiac
disease, what should
you NOT feed them?
Q:

B wheat, rye, barley, oats
C barley, sugar, rye, oats
D barley, nuts, peanuts
sugar, dairy, ice cream
AA:
B wheat, rye, barley, oats

Lifestyles
Personal
Preferences
Religious
Beliefs

Grains
Vegetables Fruits
Proteins
Dairy
Fats & Oils
Vegetarian

.15
.25
Lacto-ovo
Vegetarian
Egg
Dairy
Lacto
Vegetarian
Dairy
Raw
Unprocessed
Uncooked
Rave
Whole fruits,
vegetables,
grains, nuts
and seeds
Pescetarian
Eggs
Dairy
Fish
Flexitarian
Occasionally
eats meat
Vegan
No use or
consumption
of animal
products
Macrobiotic
Unprocessed
vegan
No sugar or
refined oils
Ve
ge
tari
ian

“Food is an
important part
of my religion
and the way I
live my life.”
Arlene
Mathes-Scharf
Kashrut.com

Religious-based Diets
Judaism Kosher x Kosher x Kosher
Not with
meat
Buddhism x x some P P
Hinduism x x
Restricted/
Avoided
Restricted/
Avoided ? x
Islam Halal x Halal x x
Rastafarianism x x
no fish
over 12” x
Seventh Day
Adventist x x x ?
Sikh
in some sects
Halal or Kosher
in some sects
Halal or Kosher
in some sects
Halal or Kosher x

Religious-based Diets
Protestants Few RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew Restrictions
Roman
Catholicism
Restricted on certain daysRestricted on certain daysRestricted on certain days
Eastern
Orthodox
Restrictions Restrictions
Jainism x x x x x x
Mormonism x
Baha’i some are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarians x

Sunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday!
! ! 1! 2! 3! 4!
! ! ! ! ! !
6! 7! 8! 9! 10! 11!
! ! ! ! ! !
13! 14! 15! 16! 17! 18!
! ! ! ! ! !
20! 21! 22! 23! 24! 25!
! ! ! ! ! !
27! 28! 29! 30! 31! !
! ! ! ! ! !
! ! ! ! ! !
! ! ! ! ! !
June/July
Ramadan (Islamic)
February
Ash Wednesday (Christian)
Lent (Christian)
April
Good Friday (Christian)
Easter (Christian)
Shavuot (Jewish)
Passover (Jewish)
July/August
Eid al-Fitr (Islamic)
Krishna Janmashtami (Hindu)
September/October
Sukkot (Jewish)
Rosh Hashanah (Jewish)
October
Navratri (Hindu)
Shemini (Jewish)
Yom Kippur (Jewish)
Simchat Torah (Jewish)
Eid al-Adha (Islamic)
November
Diwali (Hindu/Buddist/Sikhism/Jainism)
Thanksgiving
December
Hanukkah (Jewish)
Christmas (Christian)
January
Chinese New Year (Confucian/Taoist/Buddhist)
Religious Holidays

Why are non-
practicing Jewish
diners electing to
eat Kosher?
Q:

Dietary reasonsB:
C: Healthier, safer, quality
D: All of the above
D: All of the above
Religious beliefsA:A:

The Legalities
of F&B
ADA
Food Codes
Gluten-Free
FALCPA
Canadian
w

Limits 1+ major
life activities
Seeing, hearing,
Eating, learning,
interacting with
others, breathing
Immune system,
digestive, bowel,
brain, respiratory,
cardiovascular

Food Allergen
Labeling and
Consumer Protection
Act of 2004
• Requires all major food allergens be listed
in simple language on all packaged foods
• Includes allergens in colorings, flavors and
additives
enriched flour
lecithin
whey

Gluten-free
Labeling
• <20 ppm
• FDA vs. USDA
• Internationally

“I said, “Look sir,
my son has these
food allergies.’
The manager looked
right at me and my son
and said, ‘We’d rather not
serve you.’
That infuriated me.”
Ming Tsai
Chef & Owner,
Blue Ginger
Restaurant

Most Common Food Allergens
Food Allergies
what you need to know
Tree nutsPeanuts Fish Shellfish
MilkEggs Wheat Soy
Millions of people have food allergies that
can range from mild to life-threatening.
If a guest has an allergic reaction,
call 911 and notify management.
When a guest informs you that someone in their
party has a food allergy, follow the four R's below:
Refer the food allergy concern to the department manager, or person in charge.
Review the food allergy with the customer and check ingredient labels.
Remember to check the preparation procedure for potential cross-contact.
Respond to the customer and inform them of your findings.
Cooking oils, splatter, and steam from cooking foods.
© 2009 The Food Allergy & Anaphylaxis Network
Always let the guest make their own informed decision.
Sources of Cross-Contact:
Any food equipment used for the processing of allergy-free foods must
be thoroughly cleaned and sanitized prior to use.
All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls,
pots, food pans, sheet pans, preparation surfaces.
Allergen-containing foods touching or coming into contact with allergy-free foods
(i.e. a nut-containing muffin touching a nut-free muffin).
Fryers and grills.
Wash hands and change gloves after handling potential food allergens.
State &
National
Laws
• ServSafe
• FARE
• Food Allergy Awareness Act
• Massachusetts, St. Paul,
New York
• Training, posters, menus

What major life
activity does the
ADAAA 2008 now
cover under the
law?
Q:

CardiovascularB:
C: Immune system
D: EatingEatingD:
DigestiveA:A:

Learn how the different dietary
practices offer great tasting
food that every guest would
enjoy.
Positive
Impact
x

Sandra
Beasley
author
“One of the biggest
misconceptions is that
people with food
allergies want the
whole event to
accommodate their
allergies.”

Do not
return to
events
Do not
attend
events
50%
When asked about
eating at events,
people with
dietary needs:

.15
.25
Host/event
would not
be able to
meet need
Embarrassed
Asking is impolite
Unsure how/whom to tell
Perceived lack
of empathy to
your need
Don’t
want to
be a
burden
Low
Expectations
of Products &
Services

Once guests
feel safe &
satisfied
with their
eating
experience,
they become
a loyal &
repeat
customers.
80%Tuesday, January 22, 13

Food & service are a
reﬂection of the event, the
property and the chef.
Guests are entitled to the same
quality of cuisine while
accommodating their need.
Participants should be
provided the same culinary
experience.
Attendees shouldn’t be punished
for having a dietary need.
When
serving
guests with
special
dietary
needs,
Chefs said:

Wasted Money & Food
Meal Price/Person # Cost Potential Loss
Breakfast $18 - $25 114 $2,052 - $2,850 $821 - $1,140
AM Break $12 114 $1,368 $547
Lunch $25 - $50 114 $2,850 - $5,700 $1,140 - $2,280
PM Break $12 114 $1,368 $547
Reception/
Dinner
$30 - $100 114 $3,420 - $11,400 $1,368 - $4,560
TOTAL 570 $11,058 - $24,054 $4,423 - $9,621

• Bringing back customers
• More WoM referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
• Gain trust
• Fine-tune customer service
Benefits of Good Service

How to meet these needs
while managing cost
Meeting the
Needs
x

Things to Consider
Decor l Action Stations l Green Rooms l Bars l Menus
Invitations l Amenities l Pre-con l Place Cards

Managing
Needs
Caterer
&
Hotel
• Ask for more
information
• Take it seriously
• Effort, Ability,
Promises & Delivery
• Menu Planning
• Use your Talent
• Label
• Seating
• Communicate

Managing
Needs
Planner
• Ask on invites
• Know your audience
• Use Resources
• Menu Planning
• Vendors
• Seating
• Communicate

FOOD ALLERGYCONCERNSWe strive to provide alarge selection ofproducts for shoppers
who have food allergies,
follow special dietary orprefer specificingredients. Despite
taking every precaution,
we cannon guarantee that
our items are free of trace
amounts of nuts, tree
nuts, wheat, dairy, eggs,
soy, fish, shellfish, sesame
seeds* or other allergens.
Risk Management
✤ Follow applicable federal,
state and district laws
✤ Standard Operating Procedures
✤ Legal Disclaimer
✤ Designate a person to manage
✤ Food Allergy Action Plans
✤ Be prepared for reactions

“If you treat the
customer how they
should be treated and
form personal
connections with
them, they’ll want to
tell others about it.”
Aaron
Magness
Zappos.com

Image from Mobile Productions
• Use whole, local foods
• Special gift baskets
• Prix fixe

• Menu Options
• Ingredients
• Educate your staff
• Become certified
Know
Your
Product

Know
Your
Product
Alternative Meal Options
(Optional) If you would prefer vegetarian or vegan meal options,
please select your preference below. If you have other special
dietary needs, we ask that you make your own accommodations.
Choose only one: vegetarian vegan
Ask&AskAgain

“The host loudly
asked, ‘Where's
the vegan?’”
Resident
of South
Dakota

“I was at a
wedding I was
given a card by
the waiter that
read ‘One who
is not eating.’”
Wedding
Guest

Subject: Special dietary needs for Food As Medicine
Date: June 2, 2010 2:34:48 PM EDT
To: tracy@xpialidocious.com
Cc: Alex Fiman <aﬁman@cmbm.org>
Hi, Tracy-
I discussed your special dietary concerns with our Executive Chef Rebecca Katz, and you will in our opinion be fine
with the buffet, with the exception of the japonica rice salad on Friday, June 11, in which Chef Katz uses a little vinegar
in the dressing. We will have the kitchen set aside a portion for you that does not have vinegar. Otherwise, we think
you are good to go.
For your further information:
Every dish is accompanied by a label listing all ingredients, so you can make careful selections based
on your needs.
We have AMPLE selections that are gluten-free, dairy-free, vegan and vegetarian, and that suit your
dietary guidelines.
Any nuts, cheese or fish are served as condiments / separately.
Specifically with regard to Celiac disease: the Hilton chef is aware we have participants with Celiac, and all food for
our event is being prepared away from everything else, so we do not anticipate cross-contamination. You are of
course advised to read the list of ingredients for each dish-- but there will be no hidden hidden thickeners, no hidden
anything. Everything is being prepared from scratch according to Chef Katz's recipes.
Many of us with dietary restrictions find the FAM buffet to be heavenly! But only you know your body. Please do
speak directly with Chef Katz while on site if you have any additional concerns.
I'm cc'ing my colleague Alex Fiman so she will know you need a dot on your name tag so we will be sure to know who
needs the special rice salad on Friday. And we'll both look forward to seeing you next week!
Regards-
Jo
Jo Cooper
Senior Program Manager
Director of Nutrition Programs / Director of Marketing
The Center for Mind-Body Medicine
Science. Training. Community. Outreach
202.966.7338, x 216
jcooper@cmbm.org
http://www.cmbm.org/
blog: http://foodasmedicine.cmbm.org/
twitter: http://twitter.com/JoCooper_cmbm
Celiac disease...All food for our event is being prepared away from
everything else, so we do not anticipate cross-contamination.
You are of course advised to read the list of ingredients for each dish...
AMPLE selections that are GF, DF, Vegan, Vegetarian
Any nuts, cheese or fish are served as condiments
I discussed your special dietary concerns with our Executive Chef

“A customer is the most important visitor on
our premises. He is not dependent on us.
We are dependent on him.
He is not an interruption in our work -
he is the purpose of it.
We are not doing him a favor by
serving him.
He is doing us a favor by
giving us the opportunity
to serve him.”
Mahatma
Gandhi

Roasted
Chicken breast
Steamed Broccoli and
Roasted Red Potatoes

Gluten & Diary Free
AVOIDAVOID SUGGESTIONSSUGGESTIONS
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Dairy
• Cheese
• Milk
• Buttermilk
Breakfast
• Quinoa porridge
• Gluten-free Buckwheat
Pancakes
• Vegetable Omelets
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Dairy
• Cheese
• Milk
• Buttermilk
Entrée
• Sliders on portobello or GF bun
• Veggie Wraps on corn tortillas
• Portobello Fillets w/ Béarnaise & Mashed
potatoes made w/ cashew cream
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Dairy
• Cheese
• Milk
• Buttermilk
Side
• Roasted Brussels Sprouts with Refried
Butter Beans and Rice
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Dairy
• Cheese
• Milk
• Buttermilk
Break
• Soy Yogurts
• Zucchini chips w/ Lime mint dipping sauce
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Dairy
• Cheese
• Milk
• Buttermilk
Dessert • Gluten Free Apple Pie Parfait

Gluten, Diary & Egg Free
Avoid SuggestionsSuggestions
• Wheat
• Rye
• Barley
• Milk
• Cheese
• Butter
• Eggs
• Bulgar
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Bacon
• Sausage
Breakfast • Savory vegetable pancakes
• Wheat
• Rye
• Barley
• Milk
• Cheese
• Butter
• Eggs
• Bulgar
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Bacon
• Sausage
Entrée
• Baked Halibut w/ Asparagus,
Leeks & dill
• Chicken Lettuce Wraps
• Roasted Lamb Chops
• Wheat
• Rye
• Barley
• Milk
• Cheese
• Butter
• Eggs
• Bulgar
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Bacon
• Sausage
Sides
• Kale salad w/ quinoa, tangerines &
toasted almonds
• Mac & “Cheese”
• Wheat
• Rye
• Barley
• Milk
• Cheese
• Butter
• Eggs
• Bulgar
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Bacon
• Sausage
Breaks
• Kale chips
• Guacamole & Corn chips
• Wheat
• Rye
• Barley
• Milk
• Cheese
• Butter
• Eggs
• Bulgar
• Couscous
• Starches
• Malt
• Casein
• Bread
• Crackers
• Cereal
• Bacon
• Sausage
Desserts • Blondies

Vegan & Gluten-free
Avoid SuggestionsSuggestions
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Bread
• Beef
• Pork
• Chicken
• Fish
• Shellfish
• Eggs
• Honey
• Dairy
• Cheese
• Milk
• Buttermilk
Breakfast
• Chewy Granola Bars
• Fruit Parfaits w/ GF granola
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Bread
• Beef
• Pork
• Chicken
• Fish
• Shellfish
• Eggs
• Honey
• Dairy
• Cheese
• Milk
• Buttermilk
Entrée
• Garden Gazpacho
• Vegetable & Bean Chili
• Old Bay Tofu Cakes
• Portobello Fillets w/ Béarnaise & Mashed potatoes
made w/ cashew cream
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Bread
• Beef
• Pork
• Chicken
• Fish
• Shellfish
• Eggs
• Honey
• Dairy
• Cheese
• Milk
• Buttermilk
Sides
• Pan-roasted Summer Vegetables
• Red and Blue Herbed Potatoes
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Bread
• Beef
• Pork
• Chicken
• Fish
• Shellfish
• Eggs
• Honey
• Dairy
• Cheese
• Milk
• Buttermilk
Breaks • Avocado and Mango Lime Salad
• Wheat
• Rye
• Barley
• Couscous
• Starches
• Bread
• Beef
• Pork
• Chicken
• Fish
• Shellfish
• Eggs
• Honey
• Dairy
• Cheese
• Milk
• Buttermilk Desserts • Fresh Berry Crumble

Roasted Beet Salad
with Arugula, Spicy Acacia Honey & Marcona Almonds

Rosemary
Shrimp Skewer
Vegetable Ribbons of
Carrot, Fennel &
Cucumber with an
Orange Vinaigrette
Roasted Lamb
Chop
Over Slow Cooked
Lentils, Caramelized
Onion Puree & Spring
Pea with Mint Puree

I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business

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I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business